Perbedaan Kadar Trigliserida Darah Sebelum Dan Sesudah Pemberian Asupan Mie Instan Pada Mahasiswa/I Div Teknologi Laboratorium Medis

Nababan, Florensia Natalia (2020) Perbedaan Kadar Trigliserida Darah Sebelum Dan Sesudah Pemberian Asupan Mie Instan Pada Mahasiswa/I Div Teknologi Laboratorium Medis. Undergraduate thesis, Universitas Katolik Musi Charitas Palembang.

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Abstract

Background: There are three stages in laboratory examination, namely pre-analytic, analytic and post-analytic. Patient preparation is one of the pre-analytic stages. This treatment needs to be considered properly. One of the factors that influence false high triglyceride levels is fasting. A good fasting treatment lasts at least 12 hours. In addition to the fasting factor, things that can increase triglyceride levels are food factors that contain carbohydrates. One of the foods that contain carbohydrates is instant noodles. Therefore, this study aims to see the differences in the results of blood triglyceride levels before and after the intake of instant noodles. Methods: This study was a pre-experimental study with one group pre-test post-test design and used accidental sampling techniques. The research subjects used were 30 students of the Medical Laboratory Technology Study Program. The subjects of the study were 3 ml of blood before giving instant noodle intake and 3 ml after giving instant noodle intake. The blood sample was then examined using the a15 biosystem tool which has been carried out by the method verification test first. Results: The average value of blood triglycerides was 84.8 with an SD value of 0.96 and CV 1.17. Meanwhile, the triglyceride levels 1.5 hours after the intake were found to have an average value of 84.4 with an SD value of 0.89 and CV 1.05. The results of the paired T Test showed that there was a significant difference in the levels of triglycerides before and after the intake of instant noodles with p = 0.000 <0.05. Conclusion: Based on this study it can be concluded that there are differences in blood triglyceride levels before and after the intake of instant noodles, which means the hypothesis is accepted.

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